We have already discussed a story in which streptococcus gets into food nutrition and causes sore throat. Something similar happens with Staphylococcus aureus.
Have you heard about this golden one? Such a pyogenic filth that very often lives on our nose. They say that almost every third child has one sitting there. So people can be carriers and infect others.
If you need to draw up a medical book, then during the examination they will definitely crawl into the nose with a long stick to get a smear for staphylococcus.
Staphylococcus aureus harms us in two ways.
First, he can attack and make an abscess somewhere. For example, melting a baby's lungs or turning your blood into pus.
Secondly, staphylococcus aureus is able to make a toxin. This toxin can accumulate somewhere and severely poison.
In much the same way as in the case of sore throat from streptococcus, a person involved in cooking can be a carrier and staphylococcus.
Time is of particular importance here.
If we gorge ourselves on staphylococcus, it is very possible that there will be no harm.
Well, can you imagine, right? That is, if a person has staphylococcus in snot, then the person will inevitably swallow these snot. It's not scary.
It's scary when staphylococcus gets into a warm place with a lot of food and without any immunity to restrain it. Staphylococcus aureus especially likes protein foods like dairy or meat.
If the snotty host sneezes over the salad, then the staphylococcal bomb will start counting down.
Every time you store food with staphylococcus, it grows there and accumulates toxin.
If the food has stood at a temperature above 4 degrees for more than 2 hours, then some filth may already germinate there.
In order for a person to become ill, only one millionth part of a gram of staphylococcal toxin is needed.
When such a toxin enters the stomach, nausea and vomiting very quickly begin.
This misfortune never happens later than 12 hours after eating food with a toxin. Therefore, you can understand how you got poisoned.
Heating with normal cooking does not destroy the toxin. You can kill staphylococcus, but the product will still be poisoned.
Therefore, prepare food properly. Do not store it for more than 2 hours at room temperature, and if you reheat yesterday's leftovers from the refrigerator, then heat them to 70 degrees. So you kill the microbe, and it does not have time to accumulate the toxin.
Have you ever vomited a couple of hours after cake?
